Sarah’s Story:

This tropical tart happened after a beach day when we all came home sun-kissed, sandy, and hungry for something fresh. I had a coconut-based crust already chilled and a fridge full of fruit — pineapple, kiwi, mango. The kids helped decorate, and it turned into this bright, happy treat we’ve made ever since. No oven. No stress. Just sunshine on a plate.

🥭🍍 Tropical Fruit Tart Recipe

Ingredients:

For the crust:

• 1 ½ cups almond flour

• ¼ cup shredded coconut

• ¼ cup melted coconut oil

• 1 tbsp maple syrup

• Pinch of salt

For the filling:

• 1 ½ cups plain Greek yogurt or coconut yogurt

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

For the topping:

• 1 kiwi, peeled and sliced

• ½ mango, thinly sliced

• ½ cup pineapple chunks

• ½ cup strawberries, sliced

• Optional: mint leaves, passion fruit pulp, lime zest

👩‍🍳 Instructions:

1. Make the crust:
   Mix almond flour, shredded coconut, melted oil, syrup, and salt. Press into a tart pan and chill for 20–30 minutes.

2. Make the filling:
   Whisk yogurt, honey, and vanilla until smooth. Spread over the chilled crust.

3. Top with fruit:
   Arrange sliced fruit in a fun pattern. Chill until ready to serve.

4. Optional garnish:
   Add mint, lime zest, or a drizzle of honey before serving.

💡 Tips:

• Use whatever fruit you have on hand — dragon fruit, blueberries, or bananas work great.

• Make it vegan with coconut yogurt and maple syrup.

• Store in fridge for up to 2 days (best served fresh!).

🥣 Nutrition (per slice, based on 8 servings):

• Calories: ~220

• Protein: 5g

• Carbs: 20g

• Sugars: 13g

• Fat: 14g

• Fiber: 3g